Vegetarian Vegan Chili

Well, by "popular demand" I thought I'd post my recipe to my Vegetarian or Vegan chili.

As a part-time or "pretend" vegetarian and a "soft-core" vegan, AND somebody who hates "toe-food", I developed my own recipe for vegan chili.

Thanks to my years in Brooklyn NY, and my association with many Haitian and Puerto Rican immigrants, I learned a lot about cooking with Latin-American spices and ingredients.

I "fooled" many a meat-eating individual into not missing the meat in the chili. My vegetarian chili has the texture and taste of a meat chili and if you don't mention the lack of ground up dead cow or turkey, it might go unnoticed that it's vegetarian or vegan.

This recipe will make a large "vat" of chili to last a week or so! It will fill an average crock pot with a large bowl left over! I would recommend only making the recipe this size and not cutting the recipe in half.

Ingredients needed

Canned ingredients:

  • 3 Cans Dark Kidney Beans (15.5oz cans)

  • 2 Cans Light Kidney Beans (15.5oz cans)

  • 1 Can Diced Tomatoes (28oz can)

  • 1 Can Crushed Tomatoes in puree (28oz can)

  • 1 Can Tomato Paste (12oz Can)

  • 1 Can Refried Beans (16oz can)
  • Spices:

  • 2 Tablespoons of Paprika

  • 1 Tablespoon of Crushed Chilies

  • 2 Tablespoons of Chili Powder

  • 1 Tablespoon of Minced Onions

  • 1/2 Teaspoon of Cayenne Pepper

  • 1 Tablespoon of Garlic Salt

  • 1 Tablespoon of Garlic Powder

  • 1 Tablespoon of Basil

  • 1 Tablespoon of Parsley
  • Fresh ingredients:

  • 1 One-Pound, Yellow, Sweet, Onion

  • 1 Large Green Pepper

  • 1 Large Green Chili

  • In a very large pot, add all the ingredients EXCEPT for the Onion, Pepper, and Chili, stirring in each ingredient one at a time. Drain the beans, and diced tomatoes before adding. Use the Puree in the crushed tomatoes. Stir very good when all are added to the pot. Do not add water.

    Cook the chili COVERED, over low heat for one hour, stirring frequently and be very careful not to boil or burn. You will need to stir often to avoid burning to the bottom of the pot. Simmer, do not boil!

    Dice the Onion, Pepper and Chili very small or fine, about the size of a quarter of a postage stamp, or the size of your pinky finger nail.

    Stir in the onion, pepper and chili and cook an additional 1/2 hour.

    Total cooking time is 1 1/2 hours. I add the onion, pepper and chili in the last 1/2 hour so that they remain "crunchy" when the chili is done. If you prefer the onion, pepper and chili softer, add them in the beginning.

    This will taste better and will be "hotter" if you let cool completely and then re-heat.

    If you really love the taste of tofu and/or want to use it for the taste or to feel like more of a vegetarian or vegan, substitute tofu for the refried beans.

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